Leek & Caerphilly crumble tart

Leek & Caerphilly crumble tart

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(3 ratings)

Prep: 25 mins Cook: 1 hr

More effort

Serves 6 - 8
Use Caerphilly or Wensleydale cheese and a nutty topping in this make-ahead, lunchtime tart

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving (8)

  • kcal522
  • fat36g
  • saturates14g
  • carbs38g
  • sugars3g
  • fibre4g
  • protein13g
  • salt1.3g
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Ingredients

  • 500g pack all-butter shortcrust pastry

For the filling

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 500g leek (about 2), trimmed and sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 3 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 75ml single cream
  • 75ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tsp Dijon mustard
  • 50g Caerphilly cheese, crumbled

For the topping

  • 50g Caerphilly cheese, crumbled
  • 85g fresh white breadcrumb
  • 50g hazelnut, roughly chopped
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 2 tbsp chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Heat oven to 200C/180C fan/gas 6. Roll out the pastry and use to line a 23cm loose-bottomed tart tin. Prick the base with a fork, and line with baking parchment and baking beans. Bake blind for 12 mins, then remove the beans and parchment. Return to the oven for a further 5 mins until pale golden. Reduce oven to 180C/160C fan/gas 4.

  2. Meanwhile, make the filling. Melt the butter in a large pan and, when foaming, add the leeks, cover and cook on a low heat for 20 mins until soft. Leave to cool.

  3. Beat together the eggs, cream, milk, mustard, Caerphilly and some seasoning. Evenly cover the base of the pastry case with the leeks, then pour in the egg mixture. Bake for 25 mins.

  4. To make the topping, combine all the ingredients. Remove the tart from the oven and sprinkle the topping evenly over. Return to the oven and bake for a further 15 mins until golden brown.

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Comments (5)

Frantic Flapjack's picture
3.75

This was a tasty tart which baked very well and held its shape. I used 50g of breadcrumbs but kept the rest of the topping ingredients the same and it was just the right amount.

maryechappell's picture

I found this a bit bland and next time would add some onions or extra mustard or use cheddar cheese. The pastry didn't burn as 160C is not too hot.

paulacw's picture

I love the look of this recipe,but the pastry ends up being baked for nearly an hour-how do you prevent it burning?

dentalfun's picture
5

This was excellent, and although the recipe does make too much breadcrumb mix I froze the rest. There seemed to be good flavour balance from the leeks.

suzlovescake's picture
3

This was tasty and made for an alternative packed lunch to take to work. However I found that the breadcrumb topping was too much and overtook the filling somewhat, so if I make this again I would use significantly less breadcrumbs.

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